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" The state of Washington calls tips 'wages.' "
Tom Douglas
Calls
Wages
Washington
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" I particularly like to make crunchy slices of garlic bread to serve with steamed clams. "
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Garlic
" Maybe there are too many restaurants. Maybe some of mine need to close. So be it. I'll live with the market place. "
Tom Douglas
Need
Market
Some
" In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. "
Tom Douglas
Restaurant
Refrigerator
Business
" I don't know too many kids who ask to weed the garden. "
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Kids
Garden
Ask
" It's important that your shucked oyster is clean and pristine. "
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Oyster
Pristine
Your
" I'm a compassionate person, so if a product is 15 percent more than what I typically pay, and I see the purpose, I'll foster that kind of sustainability for the farmers/fishers. "
Tom Douglas
See
Sustainability
Purpose
" If you're going to start a fire, why cook just one chicken? "
Tom Douglas
Start
Why
You
" Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting. "
Tom Douglas
Takes
Well
Somewhat
" I was once made honorary mayor of my hometown of Newark, Del. "
Tom Douglas
Honorary
Mayor
Once
" I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year. "
Tom Douglas
Would
Make
Waiter
" I was $4,000 short on my first payroll. "
Tom Douglas
First
Short
Payroll
" Sweet Washington cherries and Walla Walla onions are two of my favorite local treats. "
Tom Douglas
Two
Cherries
Local
" I crave my mom's Sloppy Joes. "
Tom Douglas
Mom
Crave
Sloppy
" The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins. "
Tom Douglas
Way
Crab
Prepare
" I love restaurants from top to bottom. "
Tom Douglas
Top
Restaurants
Bottom
" My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost. "
Tom Douglas
Start
Wife
Price
" Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country. "
Tom Douglas
Thanks
Abundance
Country
" I think you owe it to your kids to teach them how to cook - you know, self-survival. "
Tom Douglas
Teach
Think
You
" We've become such a restaurant society. "
Tom Douglas
Society
Become
Restaurant
" I've been taught by everyone I've ever worked with. "
Tom Douglas
Been
Ever
Worked
" I would love to see McDonald's pay more money. "
Tom Douglas
Money
More
See
" I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon. "
Tom Douglas
Sustainability
Time
Think
" When I was young, I would make my parents breakfast in bed on Saturday mornings. "
Tom Douglas
Saturday
Bed
Breakfast
" Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats. "
Tom Douglas
Taste
Meat
Wild
" Farm to table is a personal choice. "
Tom Douglas
Personal
Table
Farm
" There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads. "
Tom Douglas
Charming
House
Restaurant
" How can anyone live off of minimum wage? "
Tom Douglas
How
Live
Wage
" One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess, the grease. "
Tom Douglas
Much
People
Sense
" I can't believe how many people don't have time to cook but have time to watch football and 'The Voice.' They're certainly making a choice. "
Tom Douglas
Time
Voice
Believe
" At the fishmonger, choose fish with bright scales and clear eyes. "
Tom Douglas
Clear
Eyes
Choose